Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
1868kj
442kcal
Pulled Pork Potato Skins
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These loaded Pulled Pork Potato Skins are as yummy as they look. Crisp potato skins on the outside, fluffy inside and each topped with delicious pulled pork. Perfect for a warm snack.
Or why not swap the potato skins for jacket potatoes for a filling lunch.
Prep time: 15 mins
Cook time: 1 hrs and 20 mins
Serves: 4
Cooking Skill: Easy
Ingredients
150g
prepared pulled pork
8
medium potatoes
2 teaspoons
oil
Natural yogurt or low fat crème fraîche, to serve
Small bunch spring onions or 1 small red onion, finely chopped
Method
Step 1
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
Prick each potato all over with a fork and transfer to a foil-lined shallow baking tray. Drizzle over the oil, toss gently and bake for 1 hour, or until the skins are crisp and the potatoes are tender.
Step 3
Remove the potatoes from the oven and leave to cool for 5 minutes. Cut in half and spoon out the flesh from each half, leaving about 1½cm of potato in each shell.
Step 4
Meanwhile, in a small frying pan heat the pulled pork until piping hot with a little of any remaining sauce then spoon into the potato skins.
Step 5
Top with the yogurt or crème fraîche and spring onions or red onions and serve.
Tips and Serving Suggestions
Alternatively, replace the natural yogurt or low fat crème fraiche with prepared BBQ sauce or swap the small potatoes for jacket potatoes.
Don’t forget to check out our pulled pork recipe collection for lots of different pulled pork ideas and recipes.
Each serving provides
Based on shoulder
22%
Fat
4.4g
6%
Saturates
0.9g
5%
Sugars
7.7g
9%
Salt
0.15g
3%
% of an adult's Reference intake
Typical energy values per 100g:
450kJ,
106kcal,
1.1g fat,
0.2g saturates
Each serving provides:
14.8g Protein,
81g Carbohydrate,
9.8g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Preheat the oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
Prick each potato all over with a fork and transfer to a foil-lined shallow baking tray. Drizzle over the oil, toss gently and bake for 1 hour, or until the skins are crisp and the potatoes are tender.
Step 3
Remove the potatoes from the oven and leave to cool for 5 minutes. Cut in half and spoon out the flesh from each half, leaving about 1½cm of potato in each shell.
Step 4
Meanwhile, in a small frying pan heat the pulled pork until piping hot with a little of any remaining sauce then spoon into the potato skins.
Step 5
Top with the yogurt or crème fraîche and spring onions or red onions and serve.
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